Year 8 · Cooking and nutrition · beta

Local food to worldwide cuisine

This unit focuses on the wide range of cuisines, ingredients, cooking techniques and equipment that are used around the world. Pupils explore food imports, food produced in the UK, and food waste. They cook two dishes to highlight cuisine differences, undertaking different types of evaluation.

This is an attributed Oak National Academy lesson sequence, not a completed or academically approved DASKEREL course. Supporting transcripts may depend on video, images, practical equipment or teacher explanation. Follow each lesson’s supervision guidance. For religious education and RSHE, follow the school’s syllabus, policy and safeguarding procedures.

This Oak index uses an earlier export and lists 2 source lessons. DASKEREL has 3 original lessons for this unit, including 1 linked to source lessons absent from that export. Read the full DASKEREL unit.

Prior knowledge

  • Pupils can identify and explain the different factors that affect food choice.
  • Pupils can list a range of factors that affect food choice.
  • Pupils know that communities have different needs, based on age, nutritional need, preferences, culture, faith and belief.
  • Pupils can describe a range of different ingredients used to flavour dishes from around the world.
  • Pupils can explain how food is part of different customs, traditions and celebrations.

Source curriculum references

  • Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet.
  • Select from and use a wider, more complex range of materials, components and ingredients, taking into account their properties.
  • Understand the source, seasonality and characteristics of a broad range of ingredients.
  • Become competent in a range of cooking techniques.

Oak source metadata. DASKEREL has not independently verified school-level coverage.

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